(Chinese) Worshippers at the altar of traditional Cantonese cuisine flock to this riverside Bangkok institution for some of the best Chinese-style seafood offerings in the city. Founded by Hong Kong chef Yeung Koon Yat of the once-Michelin-starred Forum Restaurant—dubbed the “King of Abalone” for his succulently tender treatment of the shellfish—the restaurant is just as prized for its way with dim sum, which draws Bangkok’s oldest Thai families in droves.

(Chinese) Beloved of big-haired aunties, the original opening from Hong Kong-born chef Man Wai Yin (Chairman and M Krub) sets the dim sum bar high. Setting it apart from the big imported chains is interesting Thai touches found in the likes of the Peking duck with slices of ripe mango. The oozing lava buns still can’t be beaten.

(Chinese) In a town full of dirt-cheap Chinese wok-driven shop-houses, this beautiful 1930s Shanghai-inspired restaurant stands out with its stylishly romantic vibe. Reminiscent of a scene out of Wong Kar Wai’s In the Mood for Love, the dining room is all about dark hidden spaces accented by bold splashes of color, but it’s the dim sum, Peking duck and nouveau-Chinois specialties that keep the customers coming back.

(Chinese) The huge crowds of Thai families that fill this restaurant’s bright, light dining space every weekend are here for the all-day dim sum and ably executed Cantonese favorites, presented in a European-style room replete with chandeliers and 18th-century ink drawings. Although the brisk service and salubrious surroundings are a draw, the quality food is the real lure: an endless parade of dumplings, noodles and buns that will please even the most persnickety Thai-Chinese grandma.

(Chinese) If there was ever a perfect setting for a family celebration, this hotel riverside spot long a favorite of Cantonese food aficionados would be it. Floor-to-ceiling bay windows lend views of the riverside garden and, beyond it, the Chao Phraya River. Inside, soothing cream and earth tones play second fiddle to perfectly executed plates of dim sum, lobster dumplings and deep-fried crab claws.